Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Miso Soup' imprimido.

Receta Chicken Miso Soup
by Bob Vincent

Chicken Miso Soup

This recipe is adapted from one that was in the latest release of Cuisine At Home. I have added several more ingredients to make the soup a hearty weeknight meal. It is filling with the added ingredients. I also used chicken stock in addition to vegetable broth to add a bit more flavor. Because miso is sensitive to heat, be sure to keep the soup at a low simmer. If boiled it loses some of the miso flavor and the health benefits of the soy bean paste. I used light miso but you can use darker for a more pronounced flavor if that suits your palate.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Japon Japanese
Tiempo para Cocinar: Raciónes: 6 Servings

Ingredientes

  • 1 Tb sesame oil
  • 1 Tb peanut oil
  • 2 Tb minced ginger
  • 1 Tb minced garlic
  • 4 cups vegetable broth
  • 2 cups chicken stock
  • 1/3 cup white miso
  • 8 oz boneless skinless chicken breast, cut into small pieces
  • 5 oz bamboo shoots, julienned
  • 5 oz baby corn, cut in half
  • 1/2 cup carrots, shredded
  • 3 oz snow peas, trimmed and cut in half
  • 4 oz shitake mushrooms, stemmed and thinly sliced
  • 3 oz dried ramen noodles
  • 5 oz firm fried tofu, cut into small pieces
  • 2 cups baby spinach
  • 1 bunch scallions, chopped

Direcciones

  1. Saute ginger and garlic in peanut oil until golden, about 2 minutes.
  2. Add vegetable stock and chicken broth and simmer covered on low heat for 10 minutes. Remove 1 cup of broth and mix with miso. Return miso mixture to broth.
  3. Add mushrooms and chicken and simmer covered for 5 minutes.
  4. Add ramen noodles and remaining vegetables and simmer covered for 3-5 minutes or until noodles are done.
  5. Add tofu and simmer 1 minute to heat through.
  6. Remove from heat. Add spinach and sesame oil.
  7. Top soup with chopped scallions.
  8. Soup is ready for service.